Step 1: Sauté Onions

Pour oil into a large pot over medium-high heat. Add the thinly sliced onions and sauté until they turn golden brown.

Step 2: Cook Chicken and Masala

Add the chicken pieces to the pot with the browned onions. Follow with ginger-garlic paste, biryani masala, chopped tomatoes, and yogurt. Stir well to combine all the ingredients.

Step 3: Add Water and Rice

Pour water into the pot and bring the mixture to a boil. Gently add the soaked basmati rice.

Step 4: Cook the Rice

Cook the rice on medium heat until it is al dente and most of the water has been absorbed. You will see small holes appear on the surface of the rice.

Step 5: Garnish

Sprinkle a layer of fried onions and chopped fresh coriander over the top of the rice.

Step 6: Steam (Dumm)

Cover the pot with a tight-fitting lid, reduce the heat to low, and let the biryani steam (put on dumm) for 15 minutes.

Step 7: Fluff and Serve

After steaming, turn off the heat and let the biryani rest for 5 minutes. Gently fluff the rice with a spatula and serve hot with raita and salad.

• Any premade biryani masala mix can be used for this recipe.

• Cook the rice until it is al dente or until small holes appear on the surface before steaming.

• Ensure the pot is covered with a tight-fitting lid for the steaming (dumm) process to work effectively.

• Mutton or beef can be used as a substitute for chicken.

• Add potatoes along with the chicken for a chicken and aloo biryani.